Recipes to make for a summer night

Tuesday

Jun 10, 2014 at 5:12 PM

In the South, summer starts well before the calendar says it's here, and we celebrate the season at the dinner table with lighter fare, both cooked out in the backyard and in the kitchen. Here are a pair of good summer recipes, done both ways.

By Page H. OnoratoCorrespondent

In the South, summer starts well before the calendar says it's here, and we celebrate the season at the dinner table with lighter fare, both cooked out in the backyard and in the kitchen. Here are a pair of good summer recipes, done both ways.Sally's Grilled chicken Breasts (from 'Taste of the Town, Second Serving')1⁄2 cup soy sauce1⁄2 cup red wine3⁄4 cup pineapple juice1 tablespoon brown sugar1 teaspoon dry mustard1 teaspoon ground ginger1⁄2 teaspoon garlic powder4 to 6 chicken breasts, bonedMix first 7 ingredients well for marinade. Place in a Ziploc bag with chicken breasts and marinate 48 hours, turning occasionally. Grill over hot coals until done (165 degrees).Lou's Cedar Island Shrimp (from 'Taste of the Town, Second Serving')4 tablespoons olive oil6 tablespoons butter4-6 shallots, sliced1-2 cloves garlic, chopped2 pounds shrimp, shelled and deveined2 tablespoons each fresh parsley, oregano and basil, chopped1 tablespoon each fresh thyme and marjoram, choppedRed pepper to tasteBlack pepper to tasteSalt to taste1 pound linguine or spaghetti, cookedPlace oil and butter in skillet; heat to melt butter. Add shallots and garlic and cook until tender but not brown. Add shrimp and seasonings and cook over low heat until shrimp are pink, 2-5 minutes. Serve over hot pasta.

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